For three years, organic farmer and food writer Hedai Offaim wrote a weekly column in the newspaper Haaretz about food and its complicated role in our lives. Along with reflections oningredients, seasons, moods, fantasies and longings, Offaim shared recipes and his thoughts on what it means to cook from the heart. Together with food photographer Dan Perez and stylistNurit Kariv, he wove a tapestry that wasin equal parts a personal journal and a precise operating manual.
This book, a selection of Offaim’s reflections, connects the dots, bringing the dishes together into a coherent whole. Because, as Offaim writes, “food alone can never offer comfort, nor can recipes train the palate. It is only meals that matter, and the people who eatthem.”
Reshet Bet: One of the most stunning books ever published in Hebrew about Israeli cuisine. / City Mouse:This book is a must-have on the bookshelf of any home cook. /Walla Food: From the moment you dive into this book, you can’t stop your mouth from watering.